Uses up the ginger left over from the ginger rum recipe.
The ginger left over from the ginger
rum recipe (~ 250 gm)
430 gm granulated white sugar
250 ml water (about 2:1 by volume to the sugar)
Put the sugar and water into a pan and bring it to the
Boil for a further 20 to 30 minutes, stirring regularly,
until it is quite gloopy.
Add the ginger and bring the lot back to the boil.
Pour into an air-tight container.
Keep for at least a week before using to let the sugar soak
into the ginger slices.
The glacÚ ginger can be used as an extra ingredient for vanilla cookies with.
When you've used the ginger, don't throw away the syrup! It's
a lovely gingery-rummy syrup that can be poured on ice cream or
used as a drizzle instead of lemon syrup when making a drizzle cake.